Vegetable Ragout

"Serve with a crusty loaf of French bread...mmm. This recipe comes from the Moosewood Restaurant."
photo by justcallmetoni photo by justcallmetoni
photo by justcallmetoni
Ready In:




  • Heat the oil in a heavy stew pot. Saute the onions, garlic, carrots, celery and green beans for 3-4 minutes.
  • Add the bay leaves, thyme and red wine and boil, uncovered for 3 minutes.
  • Reduce heat, cover, and simmer for 5 minutes.
  • Add the zucchini and mushrooms.
  • Combine the sauce ingredients and then stir the sauce into the vegetables.
  • Simmer about 30 minutes until the vegetables are tender.
  • While the vegetables are stewing, cook the potatoes separately in salted boiling water until they are tender.
  • Drain and add them to the ragout a few minutes before serving.

Questions & Replies

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  1. Picked this recipe as a great way to clear the vegetable bin at the end of the week. Odd reason but I am so pleased I did. This turned out to be one of those dishes that makes you wish one could share the smell of the dish, not just a picture. The wonderful smell of the simmering sauce permeated throughout the kitchen and left me eagerly anticipating the final result. It did not dissapoint. The careful inclusion of the vegeables left each one perfectly prepared and not overdone. I added my potatoes about 9 minutes before finishing so they could absorb the sauce. Caroline is right the sauce is the star. The suggested bread should be an ingredient as you won't want to miss a drop. Well worth a trip to the gym to later to enjoy and extra piece. The two small changes was that I cut the oil to 2 teaspoons and omitted the salt. Thanks Bunny Mom!!
  2. This is an outstanding recipe. The apartment smells like grandma's house when the veggies are simmering in the wine sauce-- warm and inviting. The wine sauce make this deliciously rich. The second time I made it I doubled the amount of wine and sauce, since I always have leftovers and the sauce tends to get absorbed by the veggies overnight. Also, I serve the ragout over cornbread and top with an asiago/parmesan blend and this dish becomes out of this world. The mild sweetness of the cornbread with the richness of the wine sauce--OMG!
  3. Excellent! Left out the oil and softened the veggies in a little bit of water. Left out the zucchini and had to make due with red cooking wine, and it was still very tasty! Ate over potatoes. Thanks for sharing.
  4. Wonderful meal. But then, I never met a Moosewood recipe that I didn't like! Next time I think I will leave out the potatoes, as called for, and serve with garlic smashed potatoes. Either way it's a great dish.
  5. So very YUMMY! My hubby and I loved this, the kids - not so much. I omitted the mushrooms (blah), I didn't have molasses so I used honey. I served it over cauliflower milllet mash (instead of potatoes, try it!) with a salad and garlic bread. Just had some leftovers. SOOOOOO Good! Thanks for the keeper of a recipe


  1. This is adult comfort food, with a vengence! Wonderful flavours and red wine too. I had to substitute aubergine for zucchini because unfortunately the slugs got to my plants before I did (I did manage to find one tiny courgette though)! However, the sauce is the real star of this recipe, so a combination of any Mediterranean vegetables would be great. We had it with French bread as suggested.


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